Rio Ranch Chicken

An incredibly easy slow cooker recipe that makes a wonderful, flavorful, and nutritious chicken that can be served whole or shredded for burritos

Amazingly easy slow cooker chicken just bursting with flavor. Made with just a few ingredients, it’s low fat and nutritious while also very versatile. I made this specifically to shred and but into a burrito, but I found it’s good serving each breast whole with the sauce on top. Or you can take the shredded chicken and put it in a salad for a chicken taco salad or on a bun for a pulled chicken sandwich. Lots of possibilities here.

This is loosely based on a dish served at Cafe Rio. I’m planning to make large quantities of this chicken, shred it, and then freeze it in small freezer bags. This will be great to have on hand to whip up a wonderful lunch or dinner in about 15 minutes.

Rio Ranch Chicken

 

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Prep time

5 mins

Cook time

6 hours

Total time

6 hours 5 mins

 

Very easy and versatile slow cooker recipe for pulled chicken, and just bursting with flavor

Author: Anita Edge

Recipe type: Entree

Cuisine: Southwest

Serves: 5 cups

Ingredients

• 2½ lbs boneless skinless chicken breasts
• 1 cup Italian dressing
• 1 1-oz package dry ranch dressing mix
• 1½ tsp ground cumin
• 1 10-oz can diced tomatoes with green chiles (Rotel)
• ½ cup diced hot green chiles

Instructions

1. Place chicken breasts in slow cooker.
2. Blend all remaining ingredients in a large bowl and pour over the chicken.
3. Cook on low for 4-6 hours or on high for 3-4 hours.
4. Serve as-is smothered in the sauce, or slice and cover with sauce, or shred with a fork and blend the sauce in thoroughly.
5. This is ideal in a burrito, a wrap, on a sandwich, on a salad, on crackers, or whatever!

3.2.2925

Here is our chicken right out of the crockpot and before shredding. Just slice it up, and it’s great as-is!

Here’s our chicken right after shredding. At this stage I’d put some into freezer bags and freeze them.